Middle Eastern · Lunch
Fried Eggplant Slices (Gluten-Free)
Crisp fried eggplant rounds coated in a gluten-free chickpea flour and rice flour crust, seasoned with cumin, sumac and garlic, and pan-fried until golden. Served with a lemony tahini-yogurt dip and fresh parsley, this dish makes a light Middle Eastern starter or side.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
432Calories
12.1gProtein
28.9gFat
34.8gCarbs
6.8gSugar
9.6gFiber
890mgSodium
4mgChol
4.9gSat Fat
820mgPotassium
140mgCalcium
3.1mgIron
0.1mcgVitamin B12
9mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, lay on paper towels, sprinkle with salt on both sides, and let sit 10 minutes until moist.
2
Whisk
In a shallow bowl, combine chickpea flour, rice flour, minced garlic, cumin, sumac, black pepper and water until a smooth, thick batter forms.
3
Fry
Heat olive oil in a nonstick skillet over medium heat until shimmering, then fry eggplant rounds 3-4 minutes per side until deep golden and crisp.
4
Plate
Transfer eggplant to paper towels to drain, then arrange on a plate. Stir yogurt, tahini and lemon juice until smooth, drizzle over eggplant and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g eggplant
- 1/2 tsp1/2 tsp salt, for sweating
- 60g60g chickpea flour
- 32g32g rice flour
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp black pepper
- 120ml120ml water
- 56g56g olive oil, for frying
- 60g60g plain yogurt
- 30g30g tahini
- 10ml10ml lemon juice
- 2 tbsp2 tbsp parsley
